04KITCHENEXSOUS CHEF厨师长职责英文2436.docx
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04KITCHENEXSOUS CHEF厨师长职责英文2436.docx
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04KITCHENEXSOUSCHEF厨师长职责英文2436
KITCHEN
&
FOODPREPARATION
JOBCATEGORYWINNER
EX.SOUSCHEF.SHERATONFIJIRESORT
TASKS
EQUIPMENTREPAIRANDMAINTENANCEPROGRAMME
ATTENDINGADEPARTMENTHEADMEETING
PLANNTNGAKITCHENLAYOUT
CONDUCTINGDEPARTMENTALORIENTATION
PREPARINGADEPARTMENTMEETINGPREPARINGANDCONTRILLINGBUDGETSHABDKINGOUTSIDESUPPLESANDCONTRACTWRITING
HANDLINGCORRESPONDENCE
CONDUCTINGADEPARTMENTNEEDSANALYSIS
PREPAREACAPOTALEXPENSEBUDGET
INTERVIEWFORSELECTION
CONDUCTINGAPERFORMANCTAPPRAISAL
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
EQUIPMENTREPAIRANDMAINTENANCEPROGRAMME
STANDARD:
ALLEQUIPMENTFAILUREORPROBLEMSMUSTBEREPORTEDTOENGINEERINGWITHIN24HOURSORLESS.
PROCEDURE:
Attend“MaintenanceRequest:
SeminarheldbychiefEngineer.
FillinMaintenanceRequestFormasshown.
LeavewhitecopyinrelevantLogBookforExecutivecheftoseeandhandle.
Placeblueandyellowcopyinengineeringdropboxorpigeonhole.
REMEMBERIFITISURGENT,PAGEENGINEERINGIMMEDIATELY.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
ATTENDINGADEPARTMENTHEADMEETING
STANDARD:
EXECUTIVESOUSCHEFANDCHIEFSTEWARDWILLKNOWHOWTOHANDLETHEMSELVESINADEPARTMENTHEADMEETING.
PROCEDURE:
1.Arriveontime.
2.Answerwhenaskedonly.
3.Bringrelevantnoteswithyou.
4.DonottrytoembarrassotherDepartmentHeads.
5.Keeptopicsandanswersrelevant.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
PLANNINGALITCHENLAYOUT
STANDARD:
THEEXECUTIVESOUSCHEF(ANDCHIEFSTEWARD)WILLBEABLETOSETUPAKITCHENFORFUNCTIONANDSPECIALEVENTSTHATHASAPROPERWORKFLOWFROMENTRÉEUNTILTHELASTDIRTYDISHHASBEENCLEAREDAFTERDESSERT.
PROCEDURE:
1.Aservicealwaysflowsfromrighttoleft(kitchenstaff).
2.Aclearingstationformlefttoright(waithelp).
3.Checkthatclearingstationshavethefollowing:
a)Enoughtablespacetoclear
b)Enoughgarbagecanstoscrapinto
c)Enoughrackstorackglasses,cupsetc.into
d)Platetrolleys
e)Accesstostationstoservicethem
f)Containersforusedbutter,cream,milk,saucesetc.,tobereused.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
CONDUCTINGDEPARTMENTALOPIENTATION
STANDARD:
EVERYONEWILLKNOWBREAKTIMES.STORAGEAREAS,TOILETLOCATION,WHICHFRIDGES&WHATITEMS,WHERECHEMICALSARETOPICKUPAUNIFORMANDWHATTIMES,WHEREROSTERSARE,ANDHOWTOREADTHEMANDKNOWEACHOTHER.
PROCEDURE:
1.Befriendlyandsmile.
2.Putthenewemployeeatease.
3.Makesureyoucovereverypointaspertrainingactivityoutline“DepartmentOrientation.”
4.Givethenewemployeeagoodfirstimpression.
5.Stresscleanlinessandpersonalhygiene.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
CONDUCTINGADEPARTMENTMEETING
STANDARD:
EVERYDEPARTMENTMEETINGWILLBEORGANISEDBEFOREHANDWITHSETTOPICSANDTIMEANDWILLHAVERECORDEMINUTES.
PROCEDURE:
Attend“CONDUCTINGADEPARTMENTMEETING”trainingsessionheldbyHumanResourcesDepartment.
REMEMBER:
1.Prepareyourtopicsandsticktothem.
2.Theytogeteveryone’sparticipation.
3.Keepmeetingorderly.
4.Donottrytoembarrassanyone.
5.Keepmeetingsminutes.
6.Trytoannouncefollowupmeetingdate.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
PREPARINGANDCONTROLLINGBUDGETS
STANDARD:
ALLBUDGETSWILLBEPREPAREDANDCONTROLLEDACCURATELYTOEXACTFINANCIALCONTROLLERSSPECTFICATIONS.
PROCEDURE:
Attend“BUDGETTRAINING”sessionsheldbytheFinancialControllersDepartment.
Findattachedcontrollers’policyandprocedure.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
HANDLINGOUTSIDESUPPLIESANDCONTRACTWRITING
STANDARD:
NOCONTRACTSHALLBEMADEWITHOUTFIRSTBEINGCHECKEDBYTHEFINANCIALCONTROLLER,EXECUTIVECHEFANDRESIDENTMANAGERANDWILLBESIGNEDOFFBYTHEGENERALMANAGERONLY.
PROCEDURE:
AttendtrainingsessionheldFinancialControllerandTrainingManager.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
HANDLINGCORRESPONDENCE
STANDARD:
NOCORRESPONDENCESHALLBESENTONHOTELSTATIONARYWITHOUTFIRSTHAVINGBEENVETTEDBYEXECUTIVECHEFORINHISABSENCETHERESIDENTMANAGER.
PROCEDURE:
1.Readallcorrespondencecarefully.
2.IfcorrespondenceneedsanansweronhotelstationaryrefertoExecutiveResidentManager.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
CONDUCTINGADEPARTMENTNEEDSANALYSIS
STANDARD:
THEEXECUTIVESOUSCHEF(ANDCHIEFDTEWARD)WILLBECAPABLEOFIDENTIFYINGTHEIRDEPARTMENTNEEDS.
PROCEDURE:
Attenda“CINDUCTINGADEPARTMENTNEEDSANALYSIS”seminarheldbytheHumanResourcesDepartment.T.F.R.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
PREPARINGACAPITALEXPENSEBUDGET
STANDARD:
ANACCURATFIVEYEARFORECASTWILLBEPREPARD.
PROCEDURE:
Attend‘CAPITALEXPENSETRAINING’sessionsheldbycontrollersdepartment.Findattachedcontrollers’policyandprocedure.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
INTERVIEWINGFORSELECTION
STANDARD:
ONLY“SHERATONSTANDATD”STAFFWILLBEEMPLOYED.
PROCEDURE:
AttendinterviewingtechniquesseminarheldbyHumanResources.T.F.R.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
EX.SOUSCHEF
HEAD:
G.M.APPROVAL:
DATE:
TASK:
CONDUCTINGAPERFORMANCEAPPRAISAL
STANDARD:
THEEXECUTIVESOUSCHEF(ANDTHECHIEFSTEWARD)WILLBEFULLYCONVERSANTWITHAPERFORMANCEAPPRAISALANDBEANDLETOCONDUCTANDRECORDTHEMOBJECTIVELY.
PROCEDURE:
ATTEND“CONDUCTINGAPERFORMANCEAPPRAISAL”seminarheldgeldbyHumanResources.
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